Pan Seared Sirloin w/ Bourbon Reduction


Nothing like a nice hearty steak that melts in our mouth! This is a little healthier version because you still get your greens on he plate! Let me tell ya' you won't be able to put the fork down.....

the goods:

1 pound of your favorite cut

olive oil

butter

salt

pepper

balsamic vinegar

arugula

corn

microgreens or mixed greens

honey bourbon

the lowdown:

Make sure to take out the steak from the fridge at least 20 minutes before cooking so that it may cook evenly when it hits the pan. Preheat your cast iron or pan on high. Take out any moisture from the steaks wiith a paper towel on both sides. Sprinkle a generous amount of salt and pepper on both sides of the steak and pat down so it grasps the steak. When you see some smoke the pan is ready. Drizzle a tablespoon of olive oil and Drop your steaks on the pan. Make sure not to overcrowd. 5 minutes on each side for medium. Remove the steaks and place on a plate making sure to let the steak rest 5-10 minutes. Pour half a cup of honey bourbon away from the fire and flambe. Add a tablespoon of butter and scrape up all of the bits from the pan. Let reduce in half on medium low heat until thick. Slice thin a fan onto a plate and pour reduction over the steaks. Mix the greens with corn and drizzle balsamic vinegar on top. Finish off with salt and pepper. Eat!


Featured Posts
Search By Tags
No tags yet.
Follow Us
  • Facebook Clean
  • Twitter Clean
  • Instagram Clean
  • RSS Clean

Phillipe Phil Sobon

As Seen On:

CONNECT with ME

  • Instagram
  • Facebook
  • YouTube
Food_Network2020.png
cooks-vs-cons 2016.jpg
world%20food%20championships%202017_edit
Live_with_Kelly_and_Ryan_2020.png
windy city live abc 7.jpg

© 2020 by Food Club Thyme.